The ULTIMATE weekend snack, potato chips. The best part is you can make them at home [no need to put on a mask] & you know everything that’s in them! Now that I’ve achieved potato chips at home, quarantine is getting slightly easier.
- Mandoline slicer
- Vegetable Oil
Let’s Get Cooking
This is just about one of the easiest recipes, ever.
Break out your Mandoline slicer and set it on the smallest setting, to about 1/3-1/4 in. Carefully slice the potatoes and place into ice water to remove the starches. Let sit for at least 15 minutes.
While waiting, pour the oil into a deep pot and bring up to temperature, about 300F.
Once the potatoes are finished soaking, lay them out on paper towels & pat off all the excess water.
Place a few chips in the oil, making sure that they do not stick together. Flip the slices around a few times to ensure that they are evenly cooked. Once there are less bubbles and the chips look brown, remove from the oil and place on a paper towel.
Pat of excess oil + place in a bowl + sprinkle with salt, & enjoy!
It’s the little thing in life, like homemade potato chips that make things look a little bit brighter!
Made with Love,